Wednesday, October 29, 2014

From the Kitchens of Bunny and Brandy: Sweet "Eggs" Benedict with Door to Door Organics

A few weeks ago, Brandy was lucky enough to try out Door to Door Organics food delivery service, and she has been in love with it ever since.  "There is nothing quite so nice as opening up that little box and seeing it chocked full of color and deliciousness," Brandy beams, "It gets my brain working too, because once I see what I've got, ideas start swirling and I have to get to the kitchen before they fly fright out of my brain!"

Brandy decided to take advantage of some of the fresh, seasonal produce, as well as some of the grocery items offered in the Door to Door Organics shop by whipping up a special trick or treat for all of her readers.  This Sweet "Eggs" Benedict may seem at first to be a pretty standard brunch dish, but once dug into, reveals itself to actually be a sweet breakfast pastry with fresh fruit and a sabayon sauce in place of the hollandaise!  Brandy said she was pretty proud of this simple recipe with a dynamic presentation and hoped that it would make some one an easy dish to prepare for a holiday brunch.  Almost everything in the recipe can be purchased directly from Door to Door Organics, so we do hope you try not only the recipe, but the service for yourselves, and if you do, make sure to click here to save $10 off your first order!

The writers of this blog were provided with goods from Door to Door Organics in order to facilitate the writing of this post.

Sweet "Eggs" Benedict

4 Cinnamon Rolls (store bought or made from scratch)
2 Apples (crisp red apples work best, like fujis, honeycrisps, or braeburns)
1-2 ripe persimmons (depending on size)
Red fruit jam (Brandy used Autumn Berry preserves, but cranberry or cherry would work well)
1 lemon
2 egg yolks
1 tablespoon of sugar
1 tablespoon of Sweet Vermouth
pinch of salt

Juice half the lemon into a medium sized bowl and add 1 cup of cold water.  Cut the apples horizontally into 1/2 thick rounds, core and peel, then add the slices to the lemon water for 5 minutes (this will keep the apples from turning brown).

Simmer water in a medium sauce pan and place a medium bowl over it as to form a double boiler.  Add in the egg yolks, sugar, salt, and sweet vermouth to the bowl and begin to whisk.  Make sure to scrape the bowl continuously and adjust the heat level so as to keep the eggs from cooking.  Squeeze the other half of the lemon into the bowl and continue to whisk for about 5 minutes until the mixture triples in volume and turns pale yellow.  Once the sauce is light and airy, remove from the heat and pour into a serving dish.

Cut the top off the cinnamon rolls so that the surface is level and flat.  Spread the red fruit jam on the cinnamon roll, then place an apple ring on top.  Cut the bottom off the persimmon and scoop about a tablespoon's worth of pulp out, placing it in the center of the apple ring to form the yolk of the "egg."  Drizzle the sauce over the top of the apple ring and serve.

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